Ingredients

• 4 medium corn muffins or 8 corn toaster cakes, cut into 1/2-inch cubes (5 cups)
• 2 2/3 cups whole milk
• 4 large eggs
• 4 tablespoons molasses
• 1 teaspoon ground ginger
• Pinch salt

Instructions

1. Serving suggestion: Butter pecan or maple walnut ice cream.
2. Special equipment: 6 to 8-cup ceramic baking dish or ovenproof ceramic bowl
3. Preheat oven to 275 degrees F.
4. Put cornbread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
5. Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding until warm (it will continue to set as it cools).